Authentic Butter Chicken

Submitted by Dragonfyre

"This recipe was given to me by an Indian Colleague at work. He is desperately trying to get me out of cooking Indian from a Jar. I played around with his qtys used thighs instead of breasts and added the onions. Even he was pretty impressed with this effort. Its a family favourite now."

 

• Ready In: 42mins
• Ingredients: 18
• Serves: 4

ingredients

• 1 kg chicken thigh, diced
• 2 medium onions, finely chopped
• 14.79 ml vegetable oil or 14.79 ml peanut oil
• 14.79 ml minced ginger
• 14.79 ml garlic paste
• 9.85 ml garam masala
• 9.85 ml sweet paprika
• 9.85 ml ground coriander
• 9.85 ml sweet paprika
• 1.23 ml chili powder
• 2 cinnamon sticks
• 3 cardamom pods
• 14.79 ml white sugar
• 29.58 ml lemon juice
• 475 g diced tomatoes or 475 g tomato puree
• 44.37 ml ghee or 44.37 ml butter
• 59.14 ml cream
• 118.29 ml plain yogurt

directions

1. In a wok or large pan, add oil, sautee onion and set aside.
2. Brown diced chicken until just cooked and set aside.
3. Melt ghee over medium heat in wok or pan.
4. Add ginger, garlic, garam masala, sweet paprika, coriander and chilli powder to the melted ghee, maintaining medium heat.
5. Stir with a wooden spoon until aromas are released from the spices and they start to turn into a paste (about 1 minute) Be careful not to let it burn.
6. Return onion and chicken to the wok or pan, stirring until everything is coated in the spice paste.
7. Add diced or pureed tomatoes and sugar.
8. Bring to the boil and simmer for 20 minutes. (Sauce should start to thicken).
9. Add lemon juice, cream and yogurt. (For creamer sauce add more yogurt and cream).
10. Simmer for 2 minutes.
11. Serve over steamed rice.

Reviews

[JustJanS]

You did a good job playing around with this one-it's yummy. I upped the chilli a bit to suit us and added 1 teaspoon of salt, otherwise made as written. Recipe would be improved for other cooks by editing a few ingredients into the order they are used though.